FRITTATA: GREEN BEANS, MUSHROOMS, WALNUTS, OLIVES

This easy frittata with green beans, walnuts, mushrooms, olives, and a bit of feta cheese is a quick breakfast or brunch meal that can be made with as many or as few ingredients as you have at hand. It's great hot or cold, which makes it a terrific dish for picnics, potlucks, and road trips!

I added the last little bit of a delicious French feta I had, but feel free to add no cheese, or any other cheese you prefer. Or stir in any kind of pesto after adding the eggs. I typically don't care for meat, especially at the first meal of the day, but you can definitely add smoked trout, sausage, proscuitto, diced chicken, or whatever other meat you want.

Frittata: Green Beans, Mushrooms, Walnuts, Olives
makes: 3 servings

- 6 eggs
- 1 handful green beans, blanched
- 1 shallot (or small onion), sliced
- 6-8 crimini mushrooms, sliced (or any other mushrooms)
- 1/4 cup walnut halves
- 1 jalapeno, sliced
- 1/4 cup whole pitted olives
- 1 tsp. salt
- 1 tbsp. olive oil

1. Heat the olive oil in a pan/skillet on medium heat. Crack the eggs into a bowl and lightly beat with a fork.
2. When the oil is heated, add the sliced mushrooms and shallots. Sauté.
3. Turn the heat to low, add the eggs and quickly swirl the pan to spread the eggs in the entire pan.
4. Turn the heat up to medium and arrange the remaining vegetables and walnuts around the pan so they're all more or less in a single layer. Arrange the feta between all the vegetables.
5. Cook until the egg custard is set, about 7-10 minutes, occasionally swirling the pan so the eggs in the centre run around the sides.
6. Turn the heat off and transfer the frittata to a plate or cutting board.
7. Cut into wedges and serve with bread, roasted potatoes, other roasted vegetables, or a salad. Store leftovers in the fridge for up to a day.

SPICED MAPLE ROASTED PECANS

Spiced Maple Roasted Pecans

makes: 4 cups

- 4 cups raw pecan halves

- 1/3 cup Grade B maple syrup

- 1 tsp salt

- 1 tbsp water

- 1 tsp powdered nutmeg

- 1 tsp powdered cinnamon

- 1 tsp powdered all spice

- 1 tsp powdered cloves

- 1 tsp powdered cayenne pepper

1. Preheat the oven to 350 F.
2. Put the pecans in a single layer on two baking trays and roast for 10 minutes or until they are slightly darker and fragrant. Remove from the oven.
3. In a wok (or a wide pan), mix together the powdered spices, salt, and maple syrup and cook on medium-low until the mixture bubbles and smells fragrant.
4. Add the roasted pecans and water and fold everything together until the pecans are completely coated with the maple-spice mixture. Cook for 4-5 minutes.
5. Transfer the pecans to two parchment or wax paper lined trays. Spread them out into a single layer and leave them alone for at least 30 minutes (the pecans can be served immediately but they'll be a bit sticky. I usually leave them out on a table to dry out for 24 hours).
6. Transfer to a container and refrigerate or leave at room temperature.

SWEET POTATO RISOTTO, MINT + WALNUT GREMOLATA

Sweet potato risotto is a terrific seasonal variation on risotto. The sweet flavour and creamy texture of the sweet potato complements the risotto really well. Walnuts and sweet potatoes are in season in the autumn - and they pair exceptionally well in this savoury risotto-gremolata combo. A sure favourite!

Risotto is prepared with any Italian starchy, short-grained rice - the most common rice varieties used for risotto are carnaroli or arborio. To properly cook risotto you stir hot broth into the uncooked rice a ladleful at a time and cook slowly. As the liquid is nearly absorbed, add in the next ladleful. This slow cooking and stirring releases the natural starches in the rice and makes the risotto creamy, velvety and irresistible... well, that and the cheese!!

Risotto is best served immediately or soon after cooking because it will become clumpy if made in advance. A properly cooked risotto makes a soft, creamy mound without running across the plate. It also should not be too hard, crunchy, or gummy.

Gremolata is an Italian condiment of chopped fresh herbs, lemon zest, garlic, and a bit of olive oil. In the spirit of other similar condiments like pistou, persillade, any kind of pesto, Indian chutneys, etc. it's simple but packs a punch of brilliant fresh flavour! Ossobucco with gremolata and risotto is a classic Milanese meal! Here I've made it seasonal and vegetarian - I usually serve this risotto with roasted cauliflower or roasted chicken with kale (photo below).

Sweet Potato Risotto, Mint + Walnut Gremolata

makes: 4-5 cups (a typical serving of risotto is 1 cup)

- 2 cups peeled and diced sweet potato 

- 2 cups carnaroli or arborio rice

- 5-6 cups vegetable or chicken broth

- 1-1/2 cups dry white wine (like a Pinot Grigio)

- 2 cloves garlic, minced

- 1 small white or yellow onion, diced

- 1 tbsp. butter

- 2 Tbsp olive oil

- 1 cup grated Parmigiano Reggiano cheese

- 1 tbsp. freshly ground pepper

- 2 tsp. crushed red pepper flakes (optional)

- salt, to taste

1. Heat the olive oil in a large pan. When it's hot, add the onion and garlic and sauté on low heat for 1-2 minutes so the onion doesn't brown. Add the sweet potatoes and red pepper flakes and continue to sauté.
2. Heat the broth in a saucepan, and adjust the heat so it remains at a simmer.
3. When the onion is translucent, add the rice and sauté for 3-4 minutes, stirring frequently so that the rice doesn't brown or stick to the pan.
4. Once the rice is coated with oil, add the wine and cook for a few minutes, stirring frequently, until the wine is absorbed.
5. Add 1 cup of the hot broth to the rice and stir until it is absorbed. Stir constantly so that the rice doesn't scorch or stick to the pan. Add the next cup of broth as soon as the rice has absorbed the broth but don't wait till the rice is dry - you should see a sheen of liquid in the rice.
6. Continue adding broth by the cup and stir while the liquid is absorbed, then add more broth when the rice is almost dry. The rice will start getting a creamy consistency as its starch is released. Cook the rice this way until until the rice is tender but still firm to the bite - without being crunchy or tasting raw. If you run out of broth before the risotto is done, use hot water to finish cooking, stirring while it's absorbed.
7. Stir in the pepper, butter, and cheese, and season to taste with salt. Serve garnished with a tbsp. of gremolata (recipe below) and a grind of black pepper.

Mint + Walnut Gremolata

makes: approximately 1/2 cup

- 2 tbsp. lemon zest (zest from one lemon) 

- 2 cloves garlic, crushed into a paste

- 1/4 cup finely chopped walnuts

- 1/2 packed cup mint

- 1/2 packed cup parsley

- 1/4 cup olive oil

1. Finely chop the parsley and mint.
2. In a bowl, mix the chopped parsley, mint, and all the other ingredients. Refrigerate until ready to use.

RAW SOUP, OR SAVOURY DINNER SMOOTHIE

I love this mildly earthy raw soup at any time but especially at dinner when I don't want the sweetness of fruits, and need a quick dinner after the gym. 

Raw Soup, or Savoury Dinner Smoothie

makes: 32 oz.

- 1 small beetroot, peeled and cubed

- 1 cup cucumber chunks

- 2 small zucchini, cubed

- 1 capsicum (any colour), trimmed and cut into chunks

- 1 cup cherry or grape tomatoes (or tomato chunks)

- 1 packed cup red amaranth (sometimes also called red spinach) or other greens

- 12-15 sprigs cilantro (or parsley)

- 1 tbsp. fennel seeds (optional)

- 1 lemon, juiced

- 1/2 tsp. salt

- 2 - 3 cups water

1. Put all the vegetables, fennel seeds if using, lemon juice, salt, and 1-1/2 cups water into a blender jar. Blend everything till smooth. Add water to adjust consistency and enjoy! This will keep in the refrigerator for up to 24 hours.

EASY PUMPKIN PECAN CAKE (AND A CHURCH WITH A STORIED PAST)

This is an easy cake full of autumn flavours... the warm spices, buttery pecans, and gorgeous pumpkin colour make it irresistible! It takes almost no time to prep and makes the kitchen smell *amazing*! You can use walnuts or almonds instead of pecans.

Pecans are native to the US and Mexico, and are the only type of tree nut that grows naturally in the US. The thin-shelled variety that we all know and enjoy was developed in the mid-1800s by an obviously brilliant slave gardener in Louisiana, using grafts from a wild pecan variety with large, thin-shelled nuts. Pecan trees with large and small nuts are very commonly seen throughout the Louisiana countryside, even in parking lots! Free pecan picking!

I used Louisiana pecans that came from the tree in the photo below. I was back in  western Louisiana for a few days and went to one of my favourite places: the St. Augustine Catholic Church (behind the tree). It's a small church in Isle Brevelle, LA, a small town - mostly  Creole community - of descendants of French and Spanish colonials, Africans, Native Americans, and Anglo-Americans. The area is calm and extremely beautiful with tree-lined roads winding along the Cane River. The church was established by Nicolas Augustin Metoyer, a freed slave and son of former slave Marie Thérèse Coincoin (read more about her here), and is the first church built by and for free people of colour in Louisiana. After being freed, the Metoyer family went on to own their own plantation - now known as Melrose Plantation - and the church is on land that was then a part of the Metoyers' plantation. Behind the church is a cemetery with headstones dating back to the 1800s, and a handful of recurring last names including Metoyer.

The parking lot is lined with several mature pecan trees and pecan season is October through December. In November, I was in luck! There were pecans all over the ground under the trees... I enjoyed a lot of them while walking around near the river, and brought a lot back to CA. Something local, something natural, something edible: my favourite type of souvenir!

 

Easy Pumpkin Pecan Cake

makes: 12-14 servings

- 1 cup oil (any neutral oil: safflower, grapeseed, or other)

- 3 eggs

- 1 (15 oz.) can pumpkin puree (or 1-3/4 cups pureed roasted pumpkin)

- 1 tbsp. vanilla extract

- 2 cups sugar (I use demerara but any sugar will do)

- 2-1/2 cups unbleached all-purpose flour

- 1 teaspoon baking soda 

- 2 tsp. apple pie spice (or an equal parts mix of allspice, nutmeg, cinnamon)

- 1/4 teaspoon salt

- 1/2 cup coarsely chopped raw pecans

1. Preheat oven to 350 F / 175 C. Grease one 10-in. bundt pan (or any other cake pan).
2. In a large bowl, cream together the oil, beaten eggs, pumpkin and vanilla. Sift the flour, sugar, baking soda, apple pie spice, and salt together.
3. Add the flour mixture to the pumpkin mixture and mix until just combined. Stir in the pecans and pour the batter into the prepared pan.
4. Bake for 55 min. to 1 hour, or until a tester (I use a bbq skewer) inserted in the middle comes out clean. Let the cake cool in the pan for 5 minutes then turn out onto a plate and dust with confectioners sugar.
5. Serve plain or with ice-cream, whipped cream, or warm custard.

WARMING BUCKWHEAT, BEAN SPROUTS, AND SWEET POTATOES

After a number of weeks of travelling for work and eating out, I came back to SF looking forward to my regular workouts and home-cooked meals. I got that, and a week of cold rainy gloomy weather! I wanted to make something that's high on the feel-good factor - inside and out. Something that's not raw, not bread, not any grain, not eggs, definitely not meat, and something that makes the whole kitchen smell divine and home-y. Enter this dish...

This perfect-for-cold-rainy-weather dish takes very little time but is nourishing and big on flavour. And, the sweet potatoes, mung bean sprouts and buckwheat combination will keep you full without weighing you down. If you're diabetic or otherwise watching your sugar, use cauliflower instead of sweet potato.

Buckwheat is amazing! Contrary to the name, it's not related to wheat and in fact it's not even a grain. It's a seed - like quinoa. It's delicious, easy to cook, light on the digestive system, gluten-free, low glycemic index which makes it suitable for diabetic diets, and is a complete protein since it contains all essential amino acids. And if you must have a gilded lily: like artichoke flowers, buckwheat flowers smell incredible and make a luscious honey with floral notes. It's the bees knees!

Mung beans sprout really fast and since they're a small bean, they're easy on the stomach even when sprouted for just a day. Growing sprouts is really easy, and if you haven't grown them before, you can see my post here on growing sprouts.

Warming Buckwheat, Bean Sprouts, and Sweet Potatoes

makes: 4 main servings

- 1/2 cup buckwheat

- 2 cups mung bean sprouts (or sprouts from any other small bean/legume)

- 2 cups cubed sweet potatoes

- 1 small onion, diced

- 1 clove garlic, minced

- 1 tsp. minced ginger

- 1 tsp. black pepper, freshly ground

- 1 tsp. cayenne powder

- 1 tsp. turmeric

- 1 tsp. coriander powder

- 1 tsp. cumin powder

- 1 tsp. garam masala (or any curry powder)

- 2 tsp. mustard seeds

- 3 tsp. salt

- 1 tsp. coconut oil (or ghee, or any neutral oil - *not* olive oil)

- 1-1/2 cups water

- 1 tbsp. ghee

- 1 tbsp. lemon juice

1. Preheat the oven to 425 F/220 C. Rinse the buckwheat well and soak in a bowl in plenty of water. In a small bowl mix all the dry spices except the garam masala and mustard.
2. In a large bowl, toss together the sweet potatoes, 1 tsp. salt, 1-2 tsp. spice mixture, coconut oil, and 1 tbsp. water so that the sweet potatoes are evenly coated. Transfer to a baking tray and bake for 25 - 30 min. or until the sweet potatoes are cooked.
3. While the sweet potatoes are baking, heat the ghee in a deep pan, saucepan or Dutch oven on medium heat. Add the mustard seeds and when they start to pop, turn the heat to medium-low, add the onion, garlic, and ginger and saute until the onion is mostly translucent.
4. Add in the spice mixture and bean sprouts. Stir well and cook for 3 - 4 minutes. Drain and add the buckwheat. Turn the heat up to medium-high, stir everything well and cook for 1 - 2 minutes. Add the garam masala and 1 cup  of water. Cover the pan, turn the heat down to low or medium-low and cook for 12 - 15 minutes. Take the lid off, give everything a quick stir - if you can still see water, turn the heat up to medium-high and cook the water off.
5. Turn off the heat and mix in the the sweet potatoes, lemon juice and remaining salt. Taste and adjust salt if needed.
6. Enjoy this delicious warming dish on its own or with a quick salad of diced cucumbers mixed into 1/2 cup of yogurt! Refrigerate leftovers for up to a day - max 2 days.

ORANGE PEAR TURMERIC REFRESHER

This is a really refreshing combination of flavours, and a total energy boost! This is one of my favourites during citrus season. I've previously talked about turmeric and it's benefits. It's an immunity booster, and excellent for preventing - and curing - sore throats. Perfect during flu season or when the seasons change! 

Orange Pear Turmeric Refresher

makes: ~ 24 oz.

- 3 oranges, juiced

- 1 pear, cut into large chunks

- 6-8 sprigs parsley

- 1 lime, juiced

- 1/2 in. piece of turmeric, skin scraped off

1.  Blend everything till smooth. Enjoy!

SPICY SICHUAN DRY-FRIED GREEN BEANS

I love string beans in all colours and forms. Green string beans are the highlight in this classic Sichuan dish, lightened up a bit. The beans are usually deep-fried for this dish, but dry-frying works really well and is less messy than dealing with a large container of oil. Adjust the spice level to your needs... the dried red chillies are of course edible, and perfect if you wish to have an inferno in your mouth! :-)

Spicy Sichuan Dry-Fried Green Beans

makes: 4 servings

- 1 lb. (~1/2 kg.) green beans, washed, trimmed, and cut into 3 - 4 in. pieces

- 6 - 8 dried red chillies

- 3 garlic cloves, minced

- 1 in. piece of ginger, minced

- 1 leek, halved and sliced

- 1 tsp. whole Sichuan peppercorns (optional)

- 3 tbsp. safflower oil (or any neutral oil, not olive oil)

Mix into a sauce:

- 1 tbsp. rice wine (sake is fine if you don't have Chinese rice wine)

- 1 tbsp. sesame oil

- 2 tbsp. chilli bean sauce (any chilli bean sauce is fine if you don't have the Sichuan kind)

- 1-1/2 tsp. salt

- 1 tsp. sugar

1. Pat the green beans completely dry with a towel.
2. Heat a large skillet without oil and add the green beans. dry-fry the green beans for 4-5 min. stirring constantly so they don't burn. Add the oil into the pan and continue to dry-fry for 7 - 10 mini. or until the green beans start to wrinkle. Transfer the green beans to a bowl and set aside.
3. Return the skillet to the heat and add the dried peppers, leeks, garlic, ginger and Sichuan peppercorn (if using). Stir fry until aromatic. Add the sauce and stir well. Turn the heat to high and add the dry-fried green beans. Mix well and remove from the heat. Adjust salt to taste.
4. Serve hot with rice and a cucumber salad to cool things down.

SPICY SICHUAN NOODLES

These noodles - a riff on the very popular dan dan noodles - are fiery and addictive! Don't be put off by the ingredient list. Although they sound hard to find, Sichuan pepper, Chinese pickled vegetables, and preserved chillies are easily found in any Asian grocery store, or even at a well-stocked regular grocery store.

Use any greens you'd like - this time I used sweet potato leaves from my garden but in the past I've also used sliced bok choy and spinach. I like spice but not infernal heat, so for some people these might not be spicy enough - simply adjust the spice level to your taste!

Spicy Sichuan Noodles

makes: 4 servings

- 1 recipe homemade noodles (or 1 packet of dried or fresh noodles of your choice)

- 3 - 4 dried red cayenne peppers (or any other dried red chillies)

- 4 scallions, sliced

- 3 cloves garlic, minced

- 1 in. piece of ginger, peeled and minced

- 1 jalapeño, sliced

- 2 carrots, julienned

- 1 zucchini, julienned

- 1 cup bean sprouts

- 1 cup sweet potato leaves (or any other greens)

- 3 tbsp. pickled mustard greens and/or bamboo shoots, chopped (optional)

- 1 tbsp. crushed red pepper (flakes)

- 2 tbsp. rice wine (sake is fine) (optional)

- 2 tbsp. peanut oil (or safflower oil, but not olive oil!)

Sauce:

- 1 tbsp. sesame oil

- 1 tbsp. sesame paste (tahini is fine)

- 1-2 tbsp. Chinese preserved chillies (or red pepper flakes soaked in 1 tbsp. distilled vinegar)

- 1/4 cup soy sauce

- 1 tbsp. sugar

- 1/4 cup water
- 1 tbsp. Sichuan pepper, crushed (optional)

- 1 tsp. corn starch (optional)

Garnish:

- 1/2 cup bean sprouts

- 1 cucumber, julienned

1. In a small bowl mix all the ingredients for the sauce and set aside.
2. In a large pot heat water to a rolling boil. Add the noodles and boil for 7 - 10 min. till they are al dente or cooked to your preference. Drain the noodles.
3. On medium-high, heat the peanut oil in a large pan. Add the dried peppers, scallions, garlic, ginger, and jalapeño, and give it a quick stir. Add the carrots, zucchini, sweet potato leaves, and pickled vegetables if using, and sauté, stirring constantly. Deglaze the pan with the rice wine. Add the soy sauce and crushed red pepper and stir.
4. Add the noodles and sauce, turn the heat to high and quickly stir everything together. Turn the heat off.
5. Serve in bowls, garnished with bean sprouts and julienned cucumber.

HOMEMADE NOODLES

Homemade Noodles

makes: 4 servings

- 3/4 cup whole wheat flour

- 3/4 cup all-purpose flour

- 3/4 tsp. baking soda

- 1 tsp. salt

- 1 egg

- 1/4 cup cold water

- 1/4 cup cornstarch (or tapioca starch)

1. Mix the flours, salt, and baking soda in a large bowl. Make a well in the center of the dry mix and add the egg. Mix the egg into the flour using a fork or your fingers, till you have a shaggy dough. Add water 1 tbsp. at a time and mix till you have a stiff dough. Knead really well - about 10 minutes - to make the dough supple and smooth. Cover and let it rest at room temperature for at least 15 min., up to 2 hrs. Dust your hands with cornstarch and divide the rested dough into 4 pieces.
2. If using a pasta roller: Take one piece of dough and roughly shape it into a rectangle. Roll it through the pasta roller at the widest setting. Fold into thirds like a letter and roll it through again. Repeat two more times. After that, roll through without folding, and at successively narrower settings till you have sheets of the desired thickness (you don't want to go too thin or the dough will tear, but you don't want to be too thick because the noodles will swell slightly when cooked). Lightly dust with corn starch as needed, if the dough gets sticky. Hang the rolled sheet of dough over a hanger or the back of a chair to dry for 10 - 15 min. Repeat with the rest of the dough. On the pasta maker select the noodle width you want, and pass one sheet at a time through the cutter to make noodles. Gather the cut noodles into a loose pile and set aside while you cut the remaining sheets into noodles.
3. If rolling by hand: flatten one piece of the dough and dust lightly with corn starch. Roll into a circle or rough rectangle, as thin as possible without tearing the dough. Let it dry for 10 - 15 min. Repeat with the remaining dough. Working with one sheet of rolled dough at a time, fold the sheet into thirds and use a sharp knife to cut evenly into noodles as wide or narrow as you want. Gather the cut noodles into loose piles and set aside while you cut the rest of the rolled dough into noodles.
4. Steam the noodles for 5 - 7 minutes. Allow to cool. If not cooking immediately, store in a covered container in the fridge for up to two days. If cooking immediately, see Step 5 below.
5. Finish cooking the noodles by boiling for 7 - 10 min. and enjoy in your favourite recipe!

IRAQI AUBERGINE AND LAMB STEW

My favourite cuisines other than Gujarati are - in no particular order - French, Arabic (from Levantine countries), Afghani, Persian, Mexican, Greek, Italian, and Japanese. I love cuisines that effortlessly combine ingredients to create deep complex flavours. Especially cuisines that have a variety of vegetarian foods, since I am mostly vegetarian and seldom cook meat at home.

This delicious sweet and tangy Iraqi lamb stew is not vegetarian, but it contains a small enough bit of meat to remain light on the body. It's also very versatile - this time I made it with lamb because I needed to use up some leftover ground lamb but I usually make it vegetarian. I find that the split yellow peas add enough meatiness to make a substantial stew - it makes a great meal with bread or rice and of course, a small crisp salad. 

Iraqi Aubergine and Lamb Stew
makes: 4 - 6 servings

- 1 large aubergine, cubed
- 2-1/2 tbsp. salt

- 4 tbsp. olive oil
- 1 med. zucchini, cubed
- 1 potato, cubed
- 2 carrots, cubed
- 1 bulb fennel, cubed

- 1/3 lb. ground lamb

- 1 large onion, diced
- 2 cloves garlic, minced

- 4 tbsp. pomegranate molasses

- 1/2 cup dried yellow split peas, soaked in cold water for 8 - 12 hours

- 4 dried red chillies

- 2 tsp smoked paprika
- 1 tbsp. chilli flakes or powder

- 2 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp ground cinnamon

- 1/2 tsp ground nutmeg

- 1/4 tsp ground cardamom

- 1/4 tsp ground cloves 
- 1 tsp freshly ground black pepper

1. In a colander, mix 2 tbsp. salt into the aubergine cubes. Let the aubergine sit for about 30 minutes until the bitter juices run out. Squeeze the cubes to remove any water that didn't drain out, and pat dry.
2. Preheat the oven to 375 F / 190 C. Mix the aubergine cubes with 2 tbsp. olive oil and bake for 15 - 20 min. or until tender.
3. While the aubergine is baking, heat the remaining 2 tbsp. of the olive oil in a large pan on medium heat. Add the dried chillies, onion, and garlic and sauté till the onion is translucent.
4. Add the lamb and cook for a few min. till the lamb is evenly browned, breaking up large chunks with a spoon. Add the split peas, all the vegetables (except the aubergine, which is still baking!) and the spices and stir to mix well. Turn the heat to high and add 2 cups water. Cook on high for 5 min. Reduce the heat to low, stir in the baked aubergine, pomegranate molasses, and remaining 1/2 tbsp. salt and cook till the vegetables are done, about 20 - 30 min., stirring occasionally.
5. Turn the heat off and adjust salt if needed. Serve with any Arabic bread or rice.

SUMMER VEGETABLE QUICHE

Summer Vegetable Quiche

makes: 1 9 in. quiche/4 servings

- 1/2 recipe basic yeast dough, (or any pizza/bread dough of choice) after the first 60 min. rise

- 3 eggs

- 1/4 cup milk

- 1/2 cup grated cheese of choice

- 1 tsp. salt

- 1 tsp. red pepper flakes

- 1 garlic clove, peeled

- 1 tbsp. dried mixed herbs (or any herbs of your choice)

- 1/2 tsp. nutmeg powder

- 1 zucchini, sliced

- 1 pint cherry tomatoes, halved 

- 1/2 onion, sliced

- 1 serrano, jalapeño or any pepper of your choice, sliced (optional)

1. Lightly grease a 9 in. cake pan. Roll the dough into an approximately 9 in. circle and lay it in the pan. Starting from the centre and working your way out, push the dough up the sides of the pan to form approximately 2 in. high sides to get a deep shell.
2. Let the dough rise for 20 min. Preheat oven to 350 F/180 C.
3. Using a fork prick holes all over the dough and bake for 20-25 min. till the shell is lightly browned and has pulled away from the pan. Remove from the oven and let it cool for a few minutes.
4. Turn the oven up to 425 F/220 C.
5. Arrange the zucchini slices in a more or less single layer in the quiche shell. Arrange the onion slices on top of the zucchini slices.
6. Blend the next eight ingredients (eggs through nutmeg) and pour into the quiche shell. Arrange the tomatoes cut sides down on the eggs (it's ok if they float a little). If using, arrange the sliced pepper in the spaces between the tomatoes.
7. Bake at 425 F/220 C for 20 min. then turn the heat down to 350 F/180 C and bake for another 15 min. or till the filling appears set and the top is lightly browned. 
8. Remove from the oven and let it rest for 15 min. Remove from the mould.
9. Cut the quiche into wedges and serve over a salad or on it's own. Store leftovers in fridge for up to 3 days... it reheats really well!

HARISSA-ROASTED VEGETABLES WITH CHICKPEAS

Roasted vegetables are delicious, quick, cook on their own, and are my favourite! And *these* roasted vegetables are my all-time favourite. With the chickpeas, olives, and raisins added to the vegetables laced with smoky spicy harissa, this is just an incredible meld of flavours in a bite. And, just like a meal should be, it's filling yet light, and doesn't leave you feeling sluggish.

Use any kind of green olives, and any vegetables that roast well - carrots, parsnips, rutabagas, any kind of summer or winter squash, and any others that come to mind. I love these with salad greens and maybe a little avocado added into it all if I'm really hungry, but to make it an even more hearty meal, serve this with rice or bread and a salad on the side.

Harissa-Roasted Vegetables with Chickpeas

makes: 4 - 6 servings

- 2 tbsp harissa (home-made or bought)

- 1 lemon, juiced

- 2 tbsp. olive or avocado oil

- 1 tsp. salt

- 3 cups green cauliflower florets (broccoflower, but any coloured cauliflower is fine)

- 2 purple potatoes, cut into large chunks (I used purples, but any potato variety is fine)

- 1 yellow squash or zucchini, halved and cut into thick slices (or any winter squash, cubed)

- 2 cups cooked chickpeas (or one 15 oz. can, drained and rinsed)

- 1/2 cup sliced red onion

- 1 cup sliced capsicum (of any colour)

- 1/2 cup green olives, pitted

- 1/4 cup raisins (preferably soaked in warm water for 10-15 minutes to soften)  

- 2 tbsp. water

1. Preheat the oven to 400 F (200 C). Lightly grease a large gratin/lasagna pan.
2. In a large stove-proof pan mix the lemon juice, harissa, oil, and salt. Add the vegetables and chickpeas, and toss or mix well to coat the vegetables. Transfer everything to the greased pan and bake for 30 - 40 minutes, mixing the vegetables once during baking. Turn the heat down to 375 F (190 C) for the last 10 minutes if needed.
3. In the same stove-proof pan you used to toss the vegetables, sauté the onions and capsicum, adding the 2 tbsp. water if needed (the little bit of the harissa mixture remaining in the pan is plenty for sautéing. No need for additional oil.). Mix in the olives and raisins in the last few minutes before turning off the heat.
4. Remove the vegetables from the oven and mix in the sautéed vegetables.
5. Serve immediately or at room temperature, over salad greens, or with bread or rice.

HARISSA

Harissa is a North African condiment that's got one of the most addictive flavour profiles! And, it's just at home on a slice of bread as in a complex stew or sauce. That's what makes it so brilliant! So if you like flavour with a punch, look no further! You can use any combination of dried chile types, and adjust the quantity to suit your taste and spice level. 

I have a general obsession with condiments and dips - a few, even one excellent condiment can elevate the simplest of ingredients to another level. I like having various types of condiments like harissa, pestos, salsas, salad dressings, dipping sauces, nut butters etc. around so I can make a quick meal with pretty much any fresh vegetable or fruit, cooked grains, eggs, leftovers, etc. Like this sandwich I made (photo above) with harissa and some leftover lamb meatballs with spicy tomato sauce I'd made for a dinner party (not-so-great photo below).

Harissa

makes: 1 cup

- 8-9 dried chiles de arbol or cayenne

- 2 chile guajillo

- 3 cloves garlic

- 2 tsp. salt

- 1/2 tsp cinnamon 

- 1 lemon, juiced 

- 1/4 cup sun-dried tomatoes (optional)

- 1/3 cup olive oil

- 1 tsp. coriander

- 1 tsp. cumin

- 1 tsp. smoked paprika (optional)

- 1 tbsp. caraway seeds

1. On medium-low heat, dry-roast the chiles in a skillet without burning them (or they'll taste bitter). Transfer to a bowl filled with enough hot water to submerge the chiles, and add the sun-dried tomatoes. Set aside for 10-15 minutes. Drain and remove the chile stalks.
2. In the same skillet, dry-roast the caraway seeds. Let them cool.
3. In a blender jar, add the drained chiles and all other ingredients and blend to a smooth paste.
4. Transfer to a container and store in the fridge for up to 2 weeks.